Tabbouleh With Apples, Walnuts and Pomegranates

Name: Tabbouleh With Apples, Walnuts and Pomegranates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flat-leaf parsley, finely chopped; 1/2 cup fresh pomegranate seeds; 1 cup diced, cored, unpeeled apples, preferably Pink Lady; 1/2 cup diced red onion; 1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper; 3 to 4 tablespoons honey; 1/4 cup lemon juice; 1/2 cup extra virgin olive oil; Coarse kosher salt; 1 cup walnuts

Servings: persons

1
Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl.
2
Stir in the pepper or paprika, honey, lemon juice and olive oil.
3
Season to taste with salt and mix thoroughly.
4
If desired, at this point the mixture may be covered and refrigerated for up to two days.
5
In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes.
6
Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
7
Stir in the crushed walnuts.
8
(If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

881

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flat-leaf parsley, finely chopped, 1/2 cup fresh pomegranate seeds, 1 cup diced, cored, unpeeled apples, preferably Pink Lady, 1/2 cup diced red onion, and more.

Yes, Tabbouleh With Apples, Walnuts and Pomegranates falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!